Feeling a bit Pesci
|Any Wayne's World fans out there? :D|
Well my plan for this evening was to make my entry for this month's WCC event, hosted by the cutest cookin' hot mama of all time Ali (which if you aren't familiar.. and how can you not be? This month's theme is Cinco de Mayo and entries are due by May 15th.. so if you haven't contributed your fabulous latin dish yet.. please do so!) but I forgot I had a couple filets of Walleye in my fridge that I could not let go bad. If you aren't from the land of the Great Lakes, Walleye is a fresh water fish, which is firm bodied with a mild taste. They are an absolutely wonderful fish for pan frying or baking, especially if you can get your hands on one that has been freshly caught ;) Mine was caught last summer by Hubbs and flash frozen to keep us in stock during the winter when we needed a fix. Normally I pan fry these fish, but I wanted something lighter this evening so I decided to just wing it and see what I could do by baking it. As you'll see below, it didn't turn out to be the most photogenic dish I've ever made (even for the crap cam), but it was hella good!
There really isn't a "recipe" so to speak.. all I did was thinly slice a couple medium sized shallots and chopped a few cloves of garlic. I placed these on the bottom of a 8" x 8" pyrex baking dish and then covered them just barely with chicken stock. I placed the filets of Walleye on top of the shallot/garlic bed, then S & P'd to taste, placed small dollops of butter all over them and squeezed 1/2 a lemon over the whole thing. I baked at 350º for 4 minutes, uncovered. Then covered the dish loosely with foil and continued baking for another 9 minutes until the fish was easily flaked with a fork. My side was fresh from the market Swiss Chard, which was prepared simply by sauteeing it with minced garlic and a tiny bit of chicken stock.
The onions and garlic permeated the fish and gave it a great flavor, without over powering it and the chard was so delish without any bitterness at all. Truthfully, if I could substitute swiss chard for spinach all the time, I would.. but alas, I can't find it year round here. It's a great leafy green veggie that never has a bitter taste nor have I ever encountered any bitterness with it like I do sometimes with spinach.
So if you have the urge for a light mild fish dish.. try this, I was pleasantly surprised at how good it turned out for something that I just made up as I went along =)